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FIESTA MEXICAN SALAD




Source of Recipe


Melissa


Recipe Introduction


This is great picnic food. It keeps well in a cooler and almost everyone loves it!

Preparation Time: 10 minutes
Servings: 4-6


List of Ingredients




2 ½ cups cooked brown rice
1 15 ounce can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 medium tomato, chopped
4 green onions, chopped
½ cup fresh salsa
¼ cup tofu sour cream (see August 2002 newsletter)


Recipe



Combine rice, beans, corn, tomatoes and green onions in a bowl. In a separate bowl, combine salsa and tofu sour cream. Pour over rice mixture and toss well. Serve at once, or chill before serving.

Hints: This may also be made with a tofu mayonnaise instead of the sour cream. There is a recipe for tofu mayonnaise in the Quick & Easy Cookbook, page 253. Try making this with kidney or pinto beans instead of the black beans.